swoRdfish schnitzel

Ingredients (Serves 4)

  • 2 tablespoons mayonnaise

  • ¾ cup plain sheep-milk yogurt

  • 2 lemons – one zested and juiced, the other sliced into wedges

  • 4 tablespoons finely minced fresh dill

  • 2 tablespoons minced mint, parsley, or a mix

  • Kosher salt and freshly ground black pepper, to taste

  • 1 large kohlrabi, peeled, halved, and cut into ¼-inch pieces

  • 2 cups panko breadcrumbs

  • 3 egg whites

  • 2–4 cups canola or avocado oil (for frying)

  • 2 (8-ounce) swordfish steaks, sliced horizontally into ¼ to ½-inch-thick cutlets

  • Olive oil, for finishing

Directions

  1. Prepare the dressing:
    In a large mixing bowl, whisk together mayonnaise, yogurt, 1 tablespoon lemon juice, half the dill, and all of the mint. Season with kosher salt and freshly ground black pepper to taste. Set aside to allow the flavors to meld.

  2. Blanch the kohlrabi:
    Bring a large pot of salted water to a boil. Add the kohlrabi pieces and cook until just tender, about 1 minute. Drain well and set aside.

  3. Prepare the breading:
    In a wide bowl, combine panko breadcrumbs with the lemon zest and remaining dill. Lightly season with salt. In a separate bowl, beat the egg whites until frothy.

  4. Bread the swordfish:
    Brush one side of each swordfish cutlet with the beaten egg whites. Press the egg-coated side firmly into the panko mixture until evenly coated. Repeat for all cutlets, ensuring the fish is fully covered with breadcrumbs.

  5. Fry the swordfish:
    Fill a large skillet with at least ½-inch of canola or avocado oil and heat over medium-high. Once the oil is hot, carefully place two cutlets breaded side down in the pan. Fry until golden brown, about 3–5 minutes, then transfer to a paper-towel-lined tray. Repeat with the remaining fish, adding more oil if needed.

  6. Dress the kohlrabi salad:
    Toss the blanched kohlrabi in the mayo-yogurt dressing until evenly coated. Taste and adjust seasoning with extra salt, a squeeze of fresh lemon juice, and a drizzle of olive oil.

  7. Assemble the plates:
    Divide the kohlrabi salad among four plates. Top each serving with a breaded swordfish cutlet, breaded side up. Garnish with lemon wedges and a sprinkle of extra dill if desired. Serve immediately.